| Pasta with Szechwan Peanut Dressing
8 ounces of Pasta (preferably linguine)
2 cups of broccoli florets
Szechwan Peanut Dressing
1/3 cup of peanut butter; smooth or chunky
1/2 cup of hot vegetable stock or water
1 teaspoon of soy sauce
2 tablespoons of rice vinegar
2 tablespoons of safflower oil
2 Cloves garlic, minced
1/2 teaspoon of dry crushed red pepper
2 cups of Cherry tomatoes
Scallion; chopped, optional |
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Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a medium mixing bowl, whisk together peanut butter and stock or water until smooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccoli and tomatoes; toss again. Garnish with chopped scallions. Variations: Add more red pepper to taste. Try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans, broccoli, or cauliflower. Make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli. Posted to MC-Recipe Digest V1 #742 by Creedenite@aol.com on Aug 13, 1997
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